• 400 g spaghetti or other pasta
  • olive or canola oil spray
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 500 g lean beef mince
  • 2 celery, diced
  • 2 carrots, grated
  • 2 x 400 g can no-added-salt diced tomatoes
  • 1/2 cup reduced-fat cheddar cheese
  • green side salad, to serve


  1. Place spaghetti in a pot of boiling water on stove. Cook for 10 minutes.
  2. Spray a frying pan with oil.
  3. Gently cook onion and garlic until soft.
  4. Spray frying pan with a little more oil and brown mince, breaking up with a wooden spoon.
  5. Add in celery and carrot, reducing heat to medium, stirring constantly, for 3-5 minutes.
  6. Once vegetables have cooked through add tomatoes to pan.
  7. Stir over high heat for 5 minutes.
  8. Once spaghetti is cooked, drain the water and serve onto a dinner plate.
  9. Top spaghetti with a scoop of the meat bolognaise sauce.
  10. Sprinkle with cheese and serve with a garden salad.

Variation: Replace half the mince with a can of lentils to reduce the cost and increase the veg.
Serving Suggestion: Serve with a garden salad.

Healthy tip!

To keep lean meats juicy and add flavour, try brushing with a marinade.

More tips

Nutrition Information

per serving per 100g
Energy 2674 kJ 448 kJ
Protein 39 g 6 g
Fat, total 13 g 2 g
— saturated 6 g 1 g
Carbohydrate 85 g 14 g
— sugars 10 g 2 g
Sodium 869 mg 145 mg
Fibre 10 g 2 g

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Comments (1)

  • Avatar

    Use zucchini "vegetti" instead of pasta
    Bart Katarski
    Posted on: 02 Jan 16

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